Brazilian Carrots and Beets salad with Citrus vinaigrette



Salada de Cenoura e Beterraba Crua com Molho Vinaigrette 

This Brazilian salad is popular with vegetarians and non-vegetarians, and is easy to make. It is crunchy and juicy, with a hint of sweetness and earthy flavors that will leave your guests very impressed. Make it to accompany your “churrasco” — a Brazilian way to grill meats.

Some versions of this salad will have shredded apples, shredded fried yuccas or shredded fried potatoes, mayo instead of vinaigrette.

My family loves it with the citrus vinaigrette, especially at summer time because it is so refreshing.


  •  4 medium carrots
  • 1 yellow beet
  • 1 red beet
  • 2 heads of romaine hearts lettuce
  • Bunch of chives cut in pieces of about 1 inch in length
  • 1/3 cup lemon or lime juice
  • 1/3 cup fresh orange juice
  • 2 table spoons white balsamic or champagne vinegar
  • 1/2 cup olive oil
  • 1 tea spoon sea salt
  • Zest from the lemon or lime
  • 2 table spoons agave nectar
  • Fresh grinded black pepper
  • 1/2 teas spoon red pepper flakes
  • 2 table spoons fresh basil finely chopped


  1. Wash and shred lettuce and place on a big serving bowl or platter.
  2. Peel carrots and beets and shred them in a food processor. Shed carrots first, then the yellow beet and lastly the red beet.
  3. Mix carrots and yellow beets and place half of it on top of lettuce. Then place most shredded beets on top. Mix the rest os carrots and all beets gently and arrange on top. Set aside.
  4. Mix lemon or lime zests with the sea salt using your fingers to infuse the salt.
  5. Squeeze juices in a bowl, add vinegar, olive oil, agave nectar, ground pepper, red pepper flakes and the infused sea salt. Wisk well to combine the oil and vinegar.
  6. Add finely chopped basil and pour gently over the salad. Garnish with chives.
  7. You can also dress the salad individually.


Brazilian Chicken Salad ” Salpicão”


This salad is called “Salpicão” in Portuguese, it  is hard to translate  but basically it means you add a bit of everything  good, like a “little bit of this and a little bit of that” and make it big and delicious. It is a very popular dish on Sunday meals and holidays, it is perfect for entertaining because you can make a day ahead, it is best overnight . It is one of my favorites!



2 Chicken breasts boneless and skinless

1 Lime o Lemon

Salt and Pepper

6 oz cup of plain Greek yogurt

6 oz of lite Mayonnaise

Olive oil

2 cups of Peas

1/3 pound of deli Ham chopped into small pieces

3/4 cup golden Raisins

8 slices of ready Bacon

2 cups of shredded Potatoes

2 cups Vegetable Oil

1 head of Romaine, Green Leaf or Butter Lettuce * optional



1) Marinate chicken breast with lime juice, salt and pepper to taste for 20 minutes.

2) Brown chicken breast in a stir-fry pan with some vegetable oil, add the marinate juices cover and let it cook completely over medium heat. Add  a little water occasionally to prevent chicken from burning on bottom. Once chicken is cooked remove from heat and let them cool.

3) Shred chicken breasts in pieces placing them in a large glass bowl.  Add peas, chopped ham  raisins and sprinkle salt and pepper to taste.

4) Mix yogurt, mayonnaise and olive oil in a small bowl and fold it in to chicken. cover bowl with plastic wrap and place in refrigerator for at least 2 hours. It is best overnight.

5) Before serving, heat vegetable oil in a deep stir-fry pan and fry shredded potatoes, place them on paper towel, sprinkle some salt and set aside.

6) Heat ready bacon in microwave for crispness and finely chop them.

7)  Wash lettuce and chop them in big pieces ( optional).

8) Place lettuce on a bottom of a large serving platter, place chicken salad on top, sprinkle bacon bits all over the top and shredded potatoes.

Serves 4 to 6.